Join us for a hands-on workshop and lunch all about cooking and fermenting with chilli. Your Instructor Mee Cheng will cover:

Overview of chilli uses and popular recipes from different regions
Discussion of flavours and shelf life comparisons for fermented chilli, pickled chilli and cooked chilli paste
Hands on making of:
- Malay everyday sambal
- Asian spicy chilli paste
- Fermented hot sauce
- Thai green curry paste
- Fire cider tonic
- Sze Chuan style spicy chilli oil
- Chilli pickles
Share a chilli themed light lunch

Leave with a jar of chilli sauce, and the knowledge to make much more at home.

All equipment and materials are provided, but please bring one 250 ml jar to take your chilli sauce home.

All this is set in the grounds of Perth City Farm, non-profit community environmental centre that provides space and opportunities to cultivate connection, and educates and enables all of us to live sustainably with nature. The workshop space is connected to our lush food gardens, and we'll make use of them as much as possible during the workshop.